Directions

Saute garlic and onion in olive oil over medium heat for about two minutes. Stir in cumin, ginger and coriander. Cook until onion is tender. Add chickpeas, vegetable broth and tomatoes with juice and bring to a boil. Cover and simmer for ten minutes. Serve alone or with brown rice and steamed green beans.

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Loved the spice combo. Tried this thickened with a little cornstarch & served in homemade whole wheat pita bread. Also wilted some fresh baby spinach at the end of cooking & stirred it in - a nice addition.
- 5/20/08

Fabulous! My whole family loved it. I didn't have tomatoes with green chilies so just used diced tomatoes ,I also added a seeded and diced zucchini to it. Served over brown rice was a meal for my veggie daughter and a side dish for the rest of us. Will definitely make again!
- 1/28/08

Wow! Not only is this a great balance of nutrients, low fat and high fiber, the FLAVORS are perfect complements and it's SO QUICK! I did rinse the chickpeas then mashed everything toward the end of cooking time -ummmm creamy! Served it over a mound of shredded, sauted kale!! Lite & Luscious!
- 10/1/07

This would have been 5 stars if it weren't so spicey. I thought the flavor was great but it was completely over powered by the heat. My poor husband couldn't even eat it after one bite and kept complaining. I'll definitely make again but be easy on the seasoning.
- 4/26/09

Delicious - I make a cold salad using very similar ingredients, so I was anxious to try a hot entree version. I made this recipe and served it with brown rice and steamed vegetables (as suggested). The only substitution I made was using plain tomatoes without the chilies. Very tasty!!
- 10/12/09

Well I tried this tonight for dinner but I did not use the cumin or coriander( didnt have any).. instead I added a tble spoon of curry poweder and added a little flour to thicken didnt have any cornstarch.. It was very good with the brown rice ... I will have left overs for tommorow's lunch.. Thanks
- 1/3/10

I made the recipe using tsp measures for all 3 spices instead of the tbsp. It is very good and very spicy. This is the first time I have used the canned tomatoes with chili peppers. I think that that is what is causing the heat. Some folks will like (me) and some won't (DH). Served it with noodles.
- 8/17/09

since this is my first time cooking by myself using any recipe, it went pretty well. I had to substitute a few things...the beans, broth (chicken broth instead). And i used too much broth in the process. but over all, this is a good recipe. probably would have been better if i followed it right :)
- 7/13/09

I made this today. It was really good. I used fresh tomatoes/chillies (less sodium). Added red and yellow peppers. I didn't have coriander, but added a pinch of celery seed, which worked well. Served it with brown rice, and topped it with a little light feta and green onion. Good adaptable recipe!
- 8/12/10

Good. I enjoyed it. I didn't think it was spicy. After reading all the reviews of how spicy it was...I just used regular diced tomatoes and some canned green chillies and it wasn't spicy at all. I like spicy things though so I guess I should have used Rotel.
- 8/8/09

I dbld the recipe. using 1 can of plum tomatoes that I diced. Only other chnages I made was adding some chopped fresh zucchini during the last 5 minutes of cooking and 1Tbsp of cornstarch mixed with 1 tbsp water last last 2 min. to thicken. Served over brown rice delish!! Thank you!
- 7/20/09

I liked this alot. It was pretty spicy even though I used half the amount of cumin. Probably it is due to the Rotel, which appears to have its own spices added in addition to the green chilis. Next time I'll try regular canned tomatoes. But a little yogurt tamed it down, and we all enjoyed i
- 7/1/09

so happy to find a great chickpea recipe..and very yummy too, i like my food spicy,some of you don't remember when you try new recipes that sound a tad spicy for your taste.. just add half the spice, you can always add more if needed.. incredible!
- 4/20/12

nice spice! it seemed like much too much of the spices, but no, it was perfect. I simmered it uncovered so it reduced down (looked like a lot of liquid at first) and served it on brown rice. Will definitely make again, so easy!
- 7/16/11

I loved it, my husband loved it, and to my amazement, my 4 year old loved it! I thought it would be too much spice for her, as she is not an adventurous eater. I was happily surprised - she asked for seconds.
- 2/6/11

Delicious, fast and easy. I had all the ingredients on hand and used dried chickpeas and fresh tomatoes instead of canned. I even threw in some leftover brocoli. The spicey flavor was great. I will definitely make this again and again
- 2/4/11

Awesome! I can never make a recipe as I see it written. I added one small to medium sized diced zucchini and used no salt added canned diced tomatoes and organic low sodium veg broth. Delicious, next time I try it with hot curry spices - 9/20/10

Nice variation for the use of chickpeas Used fresh Ingredients instead of canned, I soaked the dried chickpeas ahead of time in a container , easier to cook. Froze the extra soaked checkpeas in a frrezer bag for next time
- 7/2/10

i gave this an okay rating because it was too spicy. I am not sure how Moraccan food is supposed to taste. We will try to make this again but with less spices. Maybe experiment with other spices as well. It def has potential.
- 2/23/10

YUM!!! No need to add more salt, whatsoever. If anything, look for ways to reduce sodium, such as rinsing chickpeas, using low sodium stock and rinsing/draining ro-tel (though that will change the consistency of the dish somewhat).

Hello,I was wondering if anyone using this recipe doesn't like canned chunky tomatoes.Noticed the chef uses lots of tomato bits and chunks in her cooking,realize it is a great filler and healthy BUT I rather use tomato sauce or paste,wonder if anyone ever tried this recipe that way??
- 12/22/09

I used 3/4 water and a packet of G. Washington Golden Stock in the place of vegetable broth, no salt, canned chickpeas with no salt added. It was a little salty, but very tasty. :D All the juices evaporated, not sure if I cooked it too high. I liked the spice. Yum!
- 10/15/12

Delicious. I used a whole onion, 3 cloves of garlic, and a bit heavy on the spices. I served it over salmon cooked in olive oil and squirted with lime on a 1/4 cup of pearl barley with a hefty side of steamed green beans. This was a beautiful, tasty meal.
- 5/23/12

I made this for a volunteer recruitment event with my roller derby team, and it was a huge hit! I added a little more veggie broth and pearl couscous during the last ten minutes. There were lots of compliments!
- 4/21/12

I didn't have tomatoes with green chiles so I used diced tomatoes and added red pepper flakes. I skipped the broth and added a bit of water (added water to the tomato can & swirled it then used that). Added cilantro at the very end. Delicious! I'll be making this again for sure.
- 3/24/12

I made this tonight and thought it was delicious! I ended up using Chicken Broth instead of Vegetable because that was what was in the pantry. I served over brown rice, and didn't think it needed to be thickened at all, as the rice soaked up the juices. Didn't find it too spicy at all.
- 2/11/11